Bacon Vegetable Quiche Recipe

1 unbaked pastry shell (9 inches)
1 cup sliced fresh (rinsed) mushrooms
1 cup chopped fresh broccoli
3/4 cup chopped vidalia onion
2-1/2 teaspoons Stonewall Kitchen Roasted Garlic Oil
2 cups fresh baby spinach
3 farm fresh eggs, lightly beaten
1 can (5 ounces) evaporated milk
1 tablespoon minced fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cup (4 ounces) shredded cheddar cheese
8 bacon strips, cooked and crumbled
D.L Jardene's Ole Chipotle Salsa

Preheat oven to 450°. Line pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Reduce oven to 375°.
Meanwhile, in a large skillet, saute mushrooms, broccoli and onion in oil until tender. Add spinach; cook until wilted.
In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, 1 cup cheddar cheese, and bacon. Pour into crust.
Cover edges loosely with foil. Bake 30-35 minutes or until a knife inserted near the center comes out clean. Sprinkle remaining cheddar cheese. Let stand 5 minutes before cutting. Serve with a side of D.L. Jardene's Ole Chipotle Salsa.
Yield: 6 servings.

Price: Free Recipe

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